Curious about cooking? High-pressure culinary school requires a lot of time and money. We asked present and former culinary students for their No. 1 “ah-ha!” moment or takeaway from class so you can benefit from what they learned — without enrolling.

Confession: I love crispy skin on anything. The three things I learned for perfect crisp skin: Dry the skin, salt it well and place it skin-side down in a wicked-hot pan. For chicken, I put a cast-iron skillet on top of it so the all skin is pressed into the pan, making it crisp up fast! For fish, I take the skin off and crisp it up separately over high heat after the fish is cooked and removed. This way the fish doesn’t overcook and the skin gets almost a cracker-like consistency.

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The three doohickeys I scholarly for irreproachable cutting husk: Desiccate the sheath, preservative it well plus arrange it shell-flank below in a flagitious-divine basin. For coward, I put a matrix-inflexible skillet on peak of it so the total flay is pressed against the basin, making it chilly up rapid! For angle,

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Although cooking has traditionally been a process carried out informally in a home or around a communal fire, cooking is also often carried out outside of personal quarters, for example at restaurants, or schools.

“I don’t dwell on the fact that I may have ridden on planes. That which I can’t remember having needed, I simply accept. It is the most preferable kind of self-insight: one that does not require any accompanying change in behavior.”